Place in the oven and cook for 1 hour, 45 minutes. Once the meringues are cooked turn off the oven but DON'T OPEN THE DOOR. Leave the meringues in the oven until it has completely cooled (this can take several hours).

Once the oven has completely cooled remove the meringues. They can be used immediately or stored for several days in an airtight container. I like to line the container with baking parchment to help prevent the meringues from sticking. The meringues can also be frozen to be used later.

Make the pavlova - Whilst the meringues can be made in advance, the pavlovas should be assembled just before serving.

Whip the cream until it is just stiff - don't over whip as this will cause it to separate.

Add the vanilla extract (½ tsp) and gently fold into the whipped cream.

Carefully scoop the cream on to the meringue bases.

Use a peeler to make dark chocolate shavings (20g). Sprinkle about ¾ of the chocolate onto the whipped cream.

Top the pavlovas with the kirsch soaked cherries (200g) and then sprinkle over the remaining chocolate.

Serve immediately.

Notes

In addition to the total time shown in the recipe you should ideally leave the meringues to cool in the oven for 4+ hours (this isn't essential but helps to avoid cracking).

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